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Side Dish

Strawberry tangelo salad

Chad Minton
The Ritz-Carlton, Marina Del Rey

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1 pint of strawberries, washed
2 tangelos, skin and pith removed
2 sprigs of mint, washed and julienned
2 tablespoons honey
2 tablespoons champagne vinegar


In a bowl, slice the strawberries lengthwise. Slice the tangelos into 8-10 thin, round slices. Arrange the orange slices on a serving platter. Toss the julienned mint leaves with the strawberries and place the berries on top of the orange slices. Warm the honey with the champagne vinegar, lightly whisking together. Pour the dressing over the fruit and serve immediately with a dollop of yogurt if desired.

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